Thattai

>> Friday, November 12, 2010

Thattai is one of my favorite snacks that I love to munch for evening snack. Its long since I had those crispy thattais made by my mom. So wanted to make them myself for Diwali and they turned out perfect with little spiciness from chillies, crunchy and with flavors from curry leaves. These are very easy to make when all the flour is ready or if we use the store brought ones. Those were the days when me and my sister used to sit with my mom pressing those thattais for her when she makes them in large batches...

Things needed
Raw Rice flour - 1 Cup
Steamed All purpose flour - 1/4 Cup
Bengal gram/ Kadalai paruppu - 1/8 Cup ( Soaked in hot water for about 15 minutes)
Curry leaves - 6 nos. ( Roughly thorn)
Hing/ Perungayam - 1/2 Tsp
Red chilly powder - 1 Tsp
Jeera/ Cumin seeds - 1/2 Tsp
Butter/ Oil - 1 Tbsp
Water - As needed to make a soft dough
Salt - To taste
Oil - For deep frying

First prepare the flours. Wash and soak rice for about 2hours. Dry it in shade until its 3/4th dried. Grind it into a smooth powder and sieve it to remove any lumps. This powder can be allowed to dry for about an hour and stored in an air tight container for about 4 days.

Next steam the all purpose flour in a cooker without whistle for about 15 minutes on a medium flame. Once done let the flour cool down and store in air tight box. This will stay fresh for about one week. The all purpose flour is steamed so as to make it loosed its stickiness. Once steamed it will resemble rice flour in its texture. Use of all purpose flour will make the thattais softer.

Once all the flours are prepared, mix in all the ingredients listed above with required amount of water into a smooth dough.

Divide the dough into medium sized balls. Place a drop of oil on a Ziploc bag and press the dough balls into thin circles by applying pressure evenly and also not letting the edges to crack. This work can be easily done, if we have the chapathi maker or the chapathi presser.

Once done place the thattais on a clean kitchen towel and finish making thattais with all the remaining dough.
Heat oil in a pan and deep fry the thattai on medium-high heat until golden brown and crispy. Yummy, light, crispy thattai is ready to be enjoyed. This goes to Lavi's Diwali sweets and snacks event

2 comments:

Akila November 12, 2010 at 6:02 PM  

wow dear, thattai looks so crispy and awesome... just love it...

actually i too did thattai last week, but dont know what went wrong, my thattai didnt turn out crispy and when i deep fry, it became black immediately (used medium heat only) and some thattai become soft also. may i know the reason why?

Sangi November 15, 2010 at 3:39 PM  

hi akila.. thanks for your comment. Sometime if we use more butter in the dough, the thattis may tend to turn dark immediately. Also if you have used more of urad dal flour, the thattai might be darker in color. Softness is again due to more butter. This is from what I have learnt from my trials and errors. Hope it helps.. :)

Post a Comment

Related Posts with Thumbnails

About me

Sangi
San diego, California, United States
View my complete profile

Back to TOP